CookEat Recipe
Garbure au Gratin
Cabbage, root vegetables and sliced cervelas in their own broth, finished with toasted French bread and golden Parmesan.
Method
Steps
Step 1
Quarter half of one very small green cabbage. Remove its core and stale outer leaves, then slice all the remaining cabbage exceedingly finely. Slice the carrot, turnip, onion, two leeks and two celery branches.
Step 2
Put the vegetables into a large saucepan with three and a half quarts of water, one ounce of butter, the half-pound piece of raw salt pork and one whole cooked ready-to-eat pork cervelas with an edible casing. Add one teaspoon of salt and half a teaspoon of ground black pepper.
Step 3
Bring to a simmer, cover and cook gently for about two hours, until the vegetables are tender, the salt pork is fully cooked to at least 71 C in its thickest part, and the soup and sausage are hot throughout to at least 74 C.
Step 4
Lift out the salt pork and cervelas. Keep the cooked pork for another use; if saving it, cool it promptly in a shallow food-safe container and refrigerate at 4 C or below. Slice the same cervelas and return all its slices to the soup.
Step 5
Heat a conventional oven to 350 F. Dry-toast the six French-bread slices in a dry skillet until crisp and lightly golden on both sides. Pour all the hot soup into an oven-safe earthen cooking dish large enough for the soup and bread. Arrange all six toasts on top and sprinkle the two ounces of grated Parmesan over them.
Step 6
Bake for about twenty minutes as a guide, until the soup is bubbling and the cheese is melted and golden. Serve promptly.
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